Directions

Wash all of your tomatoes, and cut them in quarters. No need to peel the tomatoes.

Put all the tomatoes in your crockpot.

Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.

Cover and cook on low for 6-8 hours.

If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.

Eat. Smile.

recipe originally found on crockpot365.blogspot.com. I cut the heavy cream in half for this recipe. Also, I prefer to use 3/4 cup of sherry. I find an immersible blender incredibly handy when making this soup. When I made it, I ended up with 5+ quarts of soup. The nutritional value is calculated based on 10 servings. Sorry it's not more scientific.